Tom Yum Egg with Gourami

Tom Yum Egg with Gourami

history

Gourami or leaf fish It is a freshwater fish in Asia. It can be found in Thailand, Cambodia, Vietnam, Malaysia, Indonesia, India, Pakistan, Sri Lanka and the Philippines. For Thailand, gourami is a local fish of Thailand. Originated in the Central Plains Has a scientific name "'TRICHOGASTER PECTRALIS'' very popular in the central region of Thailand. which will be raised in the rice fields Gourami fish farmers are called 'Gourami farmers', and Gourami fish ponds are called Gourami plots. Or surround the gourami ‘', which has the Department of Fisheries as a promoter of the aforementioned gourami farming. As for the well-known source of Gourami fish, it is well known for its good taste, delicious meat, and good aroma. Samut Prakan Province It is popular with general consumers. Because the gourami farmers in Bang Bo District A person who transforms fresh gourami into fragrant gourami. from the wisdom of the local people At present, there is no other province that produces good-tasting gourami. like the fragrant gourami of Bang Bo District Samut Prakan Province

nutritional value

Whole fish eggs are very nutritious. Fish roe benefits in combination with fish oil supplements. which is a high content of anti-inflammatory omega-3 fats better than supplements Fish roe is a natural source, so there is less risk of oxidizing during the manufacturing process. Omega-3 fatty acids are important for proper brain and heart health. And it helps reduce inflammation in the body that can lead to chronic disease.

Fish eggs are also one of the few sources of fat-soluble vitamin D. which works with omega-3 fats Vitamins help healthy fats to be absorbed and used by the body. Vitamin B12 is another nutrient present in fish eggs for mental health and brain function. and help metabolize food into energy. Selenium, magnesium, iron and some calcium add nutrients that are already present in fish eggs.

raw material

• Gourami eggs 2 sticks
• dill
• Sliced galangal 3-4 glasses
• 2 stalks of lemongrass
• 4-5 kaffir lime leaves
• Basil leaves 1 handful
• Red onion, smashed 1 head
• 2 teaspoons of table salt
• lemon
• 4-5 dried chilies, roasted until fragrant
• 3 tbsp fish sauce
• 1 tomato

how to do

• Clean the roe + fish meat. Set aside to drain, and the other vegetables are washed and cut ready. Then put the broth into the pot. Heat to medium-high heat, add galangal, lemongrass, kaffir lime leaves and salt, cover and let it boil.
• When the broth boils, add the fish roe and fillet. Season with fish sauce, cover and wait for boiling.
• Before serving, put coarsely pounded dried chilies and lemon juice into a bowl, then put the tom yum soup in. Garnish with coriander. Basil leaves, kaffir lime leaves and spring onions can be served.

Image source

http://beautyinfoo.com/

content source

https://cookpad.com/